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1944-01 Producing clean milk
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1945-01 Brucellosis (undulant fever): the relation of the disease to dairy products : review of scientific data
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1946-01 Brucellosis (undulant fever): the relation of the disease to dairy products : review of scientific data
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1947-03 Producing clean milk
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A compendium of discussions relating to dairy technology and dairy manufacturing
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Bacteria, yeasts and molds and their relation to milk and milk products
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Brucellosis (undulant fever): some common questions and answers
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Comparative efficiency of farm milk coolers
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Cream refrigeration on the farm and the quality of butter manufactured
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Cultured buttermilk and acidophilus milk
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Design of equipment and method for preparing starter for Oregon creameries and cheese factories
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Good flavored milk: a program for producer and processor
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Marketing Oregon butter and cheese
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Methods of controlling the composition of Oregon butter
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Methods of cooling and storing cream for Oregon's dairy farms: influence on the quality of butter which can be manufactured
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Preparation and uses of cultured cream
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Preparation of starter for cheese, buttermilk, butter
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Sampling, preserving, testing milk
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Six years of progress in improving the quality and standardizing the composition of Oregon butter
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Some factors in the control of surface and cheesy flavors in butter: recommended method of washing churns
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Surface and cheesy flavors in butter
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The Oregon method of controlling moisture and fat in butter
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The butter industry of Oregon: factors relating to the quality of butter
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The dual use of the vacreator for condensing milk and pasteurizing ice cream mix
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